Colchagua lies closer to the low and rolling Coastal Range than to the higher Andes and benefits from the cooling breezes that blow in directly from the sea, effectively extending the growing season for a long, slow ripening period. Marchigüe and Apalta, two select Colchagua Valley terroirs, were chosen to make this exceptional wine. Marchigüe’s shallow granitic-clay soils help the grapes develop tremendous fruit expression and structure. The second vineyard is in the small, much-acclaimed Apalta Valley, whose special conditions such as deep granitic soils and a horseshoe shape that protects its vineyards from the cold coastal winds combine to produce high quality wines. The warm summer days in the 70-year-old vineyards are ideal for growing perfectly ripe Carménère with elegant tannins.

Wine maker notes

Picked in late April, the grapes are destemmed, partially crushed, and cold macerated for 5 days prior to fermentation. The must is inoculated with selected yeasts, and fermentation takes place at 77º–82ºF. Pumpovers are frequent during the first two-thirds of the process and then reduced to half in order to extract all of the potential from the skins. The new wine remains on its skins for another 20 days to develop the well-rounded sweetness that characterizes this wine. The wine is further developed with 10 months of French oak aging.